A meal served in Apple Tree Restaurant

October 12th, 15th,,19th & 22nd

To Start

French Onion Soup with Gruyere Croute


Wild Mushroom Risotto

with Parmesan Tuille and White Truffle Oil


To Continue

Chicken Palak

with Pilau Rice and Mini Chapatis


Monkfish with Black Butter and Capers


Parsnip and Cheese Roulade

with Mixed Herbs with Tomato Coulis and Vegetable Crisps


(All main courses accompanied by Chateau Potatoes, Poached Fennel and Buttered Green Beans)


To Finish

Gateau Paris-Brest


Spiced Bramley Apple Crumble Tart and Custard Sauce